Hello, I am Marie. Today, we’re going to prepare indo-dutch klappertaart (coconut cake) recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Indo-Dutch Klappertaart (Coconut Cake) Recipe
Indo-Dutch Klappertaart (Coconut Cake) is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Indo-Dutch Klappertaart (Coconut Cake) is something which I have loved my entire life. They are nice and they look wonderful.
To be with this particular recipe, we must prepare a few ingredients. You can have indo-dutch klappertaart (coconut cake) using 21 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Indo-Dutch Klappertaart (Coconut Cake):
- Make ready Mixture A:
- Get 18 oz whole milk
- Make ready 70 gr unsalted butter
- Prepare 3/4 cup granulated sugar
- Prepare 1/2 tsp salt
- Take Mixture B:
- Take 3/4 cup pure young coconut water
- Make ready 50 gr corn starch
- Get 20 gr all purpose flour
- Prepare 6 egg yolk
- Prepare Mixture C:
- Get 400 gr shredded young coconut fruit
- Get 100 gr raisins
- Take 3 tsp cinnamon
- Get 2 tsp spiced
- Make ready Meringue Topping:
- Get 1/2 cups egg white
- Make ready 1/4 cup granulated sugar
- Prepare Cinnamon Powder
- Get Raisins
- Make ready Roasted Almond Flakes
Steps to make Indo-Dutch Klappertaart (Coconut Cake):
- In a sauce pan, put the Mixture A over low heat to melt. Stir welP
- Put the mixture B in a mixer bowl, set to low speed or whisk it gently. Mix the Mixture B to Mixture A in the saucepan and continue stirring in low heat to prevent from clumping.
- Once the mixture is thicken, turn down the heat then put the Mixture C in. Stir well. Pour the mixture in a tin/aluminum foil.
- Meringue Topping: Using the hand mixer, whisk the egg white in medium speed and gradually pour 1/4 cup of granulated sugar to soft peak (foamy texture, it is soft and when you turn your whisk upside down it will start to hold but eventually melt after a second).
- Pour the meringue on top of the Klappertaart mixture. Sprinkle with cinnamon powder, raisins, and almond flakes.
- Preheat the oven to 350 F then oven baked the klappertaart for 30 minutes.
- Set aside and refrigerate for 1-2 hours. Enjoy!
So that’s going to wrap this up for this distinctive dish indo-dutch klappertaart (coconut cake) recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
